JP4516014B2 - Method for producing semi-fermented tea or fermented tea extract - Google Patents

Description

  The present invention relates to a method for producing a semi-fermented tea or a fermented tea extract.

It is known that when extracting oolong tea with an aqueous solution in which sodium hydrogen carbonate or sodium carbonate is dissolved, an oolong tea extract with good flavor can be obtained (Patent Documents 1 to 3). In addition, it is known that oolong tea with rich body can be obtained by putting oolong tea leaves in a box and extracting them, and then washing the tea leaves (Patent Document 4). However, even when these methods were used, the oolong tea extract was not sufficiently satisfactory in terms of bitterness, astringency and taste.
JP 57-16649 A JP 60-192548 A JP 60-196149 A JP-A-1-289447

  The object of the present invention is to blend a semi-fermented tea or fermented tea extract produced by the production method of the semi-fermented tea or fermented tea extract with a good flavor with little bitterness and astringency and no miscellaneous taste. The object is to provide a container-filled semi-fermented tea and / or a fermented tea tea beverage.

  The inventor prepared semi-fermented tea leaves or fermented tea leaves in a column extractor, adjusted the residence time, cooled the extract obtained by passing a small amount of extracted water, and then separated and removed the precipitate. And, when the semi-fermented tea leaves or fermented tea leaves that have completed the previous process are mixed with an extract obtained by drip extraction by adding a specific amount of extracted water after adjusting the residence time, there is less bitterness, astringency, It has been found that a semi-fermented tea or a fermented tea extract having a good flavor and no miscellaneous taste can be obtained.

That is, the present invention is a method in which semi-fermented tea leaves or fermented tea leaves are placed in a column type extractor and continuously extracted with water.
Next steps (1) and (2):
(1) Put semi-fermented tea leaves or fermented tea leaves into a column type extractor, and pass extracted water of 10 times or less in mass ratio with respect to the charged mass of the semi-fermented tea leaves or fermented tea leaves in an average residence time of 100 to 500 seconds. And cooling the obtained extract to 0 to 20 ° C., and separating the precipitate to obtain extract A.
(2) Extraction water is further passed through the column-type extractor that has completed step (1) with an average residence time of 100 to 500 seconds to perform drip extraction, and the liquid is charged into the semi-fermented tea leaves or fermented tea leaves. Semi-fermented tea or fermented tea extract in which extraction is performed in a mass magnification range of 2.5 to 50 times to obtain extract B, and then extract A and extract B are mixed The manufacturing method of this is provided.
Moreover, this invention provides the container-filled semi-fermented tea and / or fermented tea drink which mix | blended the semi-fermented tea or fermented tea extract obtained in this way.

  According to the method for producing a semi-fermented tea or fermented tea extract of the present invention, a bitter and astringent taste is obtained, and a delicious, transparent, semi-fermented tea or fermented tea extract is obtained and blended. By doing, there are few bitterness and astringency, there is no miscellaneous taste, it is good flavor, and a delicious container-packed semi-fermented tea and / or fermented tea drink is obtained.

  As the semi-fermented tea leaves used in the present invention, oolong tea leaves are preferable. Examples of Oolong tea leaves include those described on pages 10 to 19 of “Chemistry and Functions of Green Tea, Black Tea, Oolong Tea” (published by Toshiro Nakabayashi et al., Published by Hirogaku Publishing Co., Ltd.). Examples include oolong tea leaves such as seeds, golden katsura, and wushuiwacha. Moreover, black tea is mentioned as fermented tea leaves.

The semi-fermented tea leaves or fermented tea leaves to be used can be used as uncut leaves, cut products or pulverized products, which may be mixed. Among them, cut semi-fermented tea leaves or fermented tea leaves are preferable from the balance of catechin extract amount and flavor. The cut diameter is usually more preferably 1 to 10 mm and 2 to 7 mm. The average particle size of the pulverized product is 0.5 μm or more, more preferably 0.5 μm to 5 mm. Moreover, it is preferable that the under-sieving mass distribution sieved by a sieve having an aperture of 0.5 mm is 40% by mass or less, and further 20% by mass or less. This range is preferred because there is no blockage during extraction, a moderate extraction drip extraction speed is obtained, and flavor is improved.
As a method for cutting tea leaves, there are pulverization methods such as a cutter mill, a hammer mill, and grinding. Preferably, it is a cutter mill type pulverizer, for example, Horai ZI-420 type, SR-360 type, etc. can be used.

  The extractor used for the extraction of the semi-fermented tea leaves or fermented tea leaves of the present invention is a column type extractor, for example, as shown in FIG. It has a mesh 5 for holding semi-fermented tea leaves or fermented tea leaves, and has an outlet 2 for extracting semi-fermented tea or fermented tea extract below the extractor. Water is supplied as a shower onto the semi-fermented tea leaves or the fermented tea leaves held on the mesh from above, and the semi-fermented tea or fermented tea extract is dripped below the mesh and taken out of the extractor from the outlet.

  The process (1) of extraction from the semi-fermented tea leaves or fermented tea leaves of the present invention begins with extracting a semi-fermented tea by passing a small amount of extraction water through the semi-fermented tea leaves. In this step, semi-fermented tea leaves or fermented tea leaves are charged into a column-type extractor so that the surface thereof is uniform, and then the extraction is performed at a mass ratio of 10 times or less with respect to the charged mass of the semi-fermented tea leaves or fermented tea leaves. It is carried out by passing water so that the average residence time is 100 to 500 seconds. The average residence time is calculated by dividing the extracted tea leaf weight (kg) by the extraction flow rate (kg / s) of the tea extract discharged from the column extractor outlet. Here, the extracted water to be used is 8 times or less, particularly 1 to 8 times in terms of mass ratio with respect to the charged mass of the semi-fermented tea leaves or fermented tea leaves, in terms of the effect of reducing bitterness and astringency. preferable. The temperature of the extracted water to be passed is preferably 10 to 98 ° C. As the extraction water, various waters such as ion-exchanged water, purified water, natural water, and tap water may be used. However, the ion-exchanged water has little bitterness and astringency in the resulting extract and is not mixed. The taste does not remain and is preferable.

Further, the average residence time is 100 to 500 seconds, but 150 to 400 seconds, more preferably 150 to 300 seconds is preferable from the viewpoint of reducing bitterness and astringency. This average residence time can be controlled by adjusting the supply speed of the extraction water to the column type extractor, the size of the mesh inlet, or the pressure from above the semi-fermented tea leaves or the fermented tea leaves.
Further, the size of the mesh fluid inlet is capable of supporting the semi-fermented tea leaves or the fermented tea leaves, and it is preferable to appropriately use one that can reduce the pressure loss as much as possible.

The obtained extract is then cooled to 0 to 20 ° C., preferably 0 to 5 ° C., and the precipitated precipitate, starch and the like are separated to obtain extract A. This cooling condition is not particularly limited. Examples of methods for separating precipitates such as precipitates and starch include normal filtration, precoat filtration, microfiltration, and centrifugation. Centrifugation is particularly preferable as the separation method. Separation of the precipitate is preferably performed at a cooling temperature of 0 to 20 ° C, particularly 0 to 5 ° C. It is preferable to cool to this temperature and hold for 1 to 120 minutes, particularly 3 to 60 minutes. Furthermore, when separating precipitates by centrifugation, it is preferable to carry out at 5000 rpm for 5 min or more from the viewpoint of the effect of reducing bitterness and astringency. By performing this cooling and separation of the precipitate, the bitter and astringent components are removed together with the precipitate, starch and the like, and a semi-fermented tea or a fermented tea extract with no miscellaneous taste is obtained.
Moreover, in filtration, the method of solid-liquid separation by filtration normally used, such as membrane filtration, can be used.

  Next, extraction water is passed through the semi-fermented tea leaves or fermented tea leaves in which the step (1) in the column type extractor is completed, and extraction is performed by a drip method to obtain an extract B (step (2)). The extracted water used in this semi-fermented tea or fermented tea drip extraction is preferably water of the same type as the extracted water used in the previous step (1). In the drip extraction, the shower water is uniformly supplied from above the semi-fermented tea leaves or the fermented tea leaf layer after step (1), and the extracted water flows down the semi-fermented tea leaves or the fermented tea leaf layer. Is done.

  The water temperature at the time of drip extraction is 10 to 98 ° C, and if it is semi-fermented or fermented tea, it is 70 to 96 ° C. It is preferable at the point which obtains, and it is preferable to hold | maintain at the substantially constant temperature. The pH of the extracted water is preferably 5 to 7 in terms of flavor.

  The amount of the extracted water used in the step (2) is 2.5 times to 50 times in terms of mass ratio with respect to the amount of the semi-fermented tea leaves or the fermented tea leaves with respect to the mass of the extracted water in the step (1). More preferably, it is in the range of more than 2.5 times and up to 50 times, but in particular, the amount of more than 2.5 times and up to 30 times the amount is free from bitterness and astringency. It is preferable in terms of deliciousness. If the extraction ratio of semi-fermented tea or fermented tea is too large, the extraction rate of catechins increases, but the concentration of catechins in the obtained semi-fermented tea or fermented tea extract becomes low. On the other hand, if it is too small, the concentration of catechins in the semi-fermented tea or fermented tea extract obtained is high, but the extraction rate of catechins is low.

  The average residence time of the extracted water in the step (2) is 100 to 500 seconds, but is more preferably 150 to 400 seconds, particularly 150 to 300 seconds, from the viewpoint of the bitterness and astringency reduction effect and taste. . Similar to step (1), this average residence time can be controlled by adjusting the pressure from the top of the water supply speed to the column type extractor, the mesh inlet or the tea leaves. The bitterness and astringency reducing effect and flavor of the semi-fermented tea or the fermented tea extract obtained in these ranges are preferable because the taste and taste are good without any miscellaneous taste.

  Next, the extract A and the extract B thus produced are mixed to obtain the semi-fermented tea or the fermented tea extract of the present invention.

  The obtained semi-fermented tea or fermented tea extract has little bitterness, astringency, good taste, and no miscellaneous taste, so it can be used as it is or diluted to make a container-filled semi-fermented tea and / or fermented tea beverage. it can. Moreover, it is good also as a container-packed semi-fermented tea and / or fermented tea drink by adjusting the density | concentration by adding non-polymer catechins. As a method for adjusting the catechin concentration, the semi-fermented tea or fermented tea extract and the concentrate of the unfermented tea extract can be used in combination. Examples of the medium for dissolving the concentrate of the unfermented tea extract include water, carbonated water, tea extracts containing non-polymer catechins at a commercially available level, and the like. The concentrate of the unfermented tea extract referred to here is a concentrate obtained by concentrating the extract extracted from the unfermented tea leaves with hot water or a water-soluble organic solvent, and disclosed in JP-A-59-219384, This refers to those prepared by the methods exemplified in detail in JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, and the like. Commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon”, Suntory Co., Ltd. “Sun Oolong” and the like. In addition, non-polymer catechins can be used from other raw materials, column extract products and chemically synthesized products.

  Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. It is a generic name that includes

  The non-polymer catechin concentration of the container-filled semi-fermented tea and / or fermented tea beverage is 0.05 to 0.5% by mass, preferably 0.06 to 0.5% by mass, and further 0.08 to 0.5% by mass. %, More preferably 0.092 to 0.4% by mass, particularly preferably 0.11 to 0.3% by mass, and particularly preferably 0.12 to 0.3% by mass, bitterness and astringency It is preferable in that it can be obtained in a small amount, with no miscellaneous taste, and a good flavored container-filled semi-fermented tea and / or fermented tea beverage.

  Further, the ratio of the generic gallate body consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the container-filled semi-fermented tea and / or fermented tea beverage of the present invention in all non-polymer catechins 35-100 mass%, 35-98 mass%, especially 35-95 mass% are more preferable on the effectiveness of the physiological effect of non-polymer catechins.

  In the container-packed semi-fermented tea and / or fermented tea beverage of the present invention, antioxidants, fragrances, various esters, etc. may be added as ingredients that may be added in accordance with the ingredients derived from the semi-fermented tea leaves or fermented tea leaves. , Organic acids (salts), inorganic acids (salts), pigments, emulsifiers, preservatives, seasonings, sweeteners, sour agents, gums, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts Such additives, pH adjusters, and quality stabilizers may be used alone or in combination.

  The pH of the packaged semi-fermented tea and / or fermented tea beverage of the present invention is preferably 3 to 7, preferably 4 to 7, particularly 5 to 7 at 25 ° C. from the viewpoint of taste and catechin stability. .

  In the case of the half-fermented tea and / or fermented tea beverage of the present invention, one bottled beverage (350 to 500 mL) of the present invention is also used from the viewpoint of securing the necessary daily intake for obtaining the physiological effect of catechin. ) Per 300), preferably 450 mg or more, more preferably 500 mg or more.

  The container used for the container-filled semi-fermented tea and / or fermented tea drink of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a metal foil, and a plastic film, as with a general drink. And can be provided in a normal form such as a paper container, a bottle or the like.

  The container-filled semi-fermented tea and / or fermented tea beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law if it can be sterilized by heating after filling the container like a metal can, for example. For those that cannot be sterilized by retort, such as PET bottles and paper containers, sterilize under the same conditions as above, for example, sterilize at high temperature and short time in a plate heat exchanger, etc. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilizing under heat, the pH can be returned to neutral under aseptic conditions, or after sterilizing under heat under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

Method for measuring content of catechins and caffeine A high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation was used for a beverage packed in a container that was filtered through a filter (0.8 μm) and then diluted with deionized water. A packed column L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute) for octadecyl group-introduced liquid chromatograph was mounted, and measurement was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. (Normally, the concentrations of catechins and caffeine are expressed as mass / volume% (% [w / v]), but the contents in the examples are expressed by mass by multiplying the liquid amount).

Brix: A digital refractometer model number RX-5000α (manufactured by Atago Co., Ltd.) was used and measured at 20 ° C.

Bitterness, astringency, and deliciousness evaluation method The bitterness, astringency, and deliciousness of the produced oolong tea extract were evaluated by the following methods.
The oolong tea extract was diluted with ion-exchanged water so that Brix was 2.7, and six professional panelists performed sensory evaluation based on the following evaluation criteria. The table shows the average evaluation results.
(Evaluation criteria)
Bitter taste: Evaluation point 5; Strong (Quinine sulfate equivalent to 0.00985 g / 100 ml)
4; Slightly strong (equivalent to quinine sulfate 0.00388g / 100ml)
3; Just right (Quinine sulfate equivalent to 0.00157g / 100ml)
2; Slightly weak (equivalent to 0.00094g / 100ml quinine sulfate)
1; weak (quinine sulfate 0.00050g / 100ml equivalent)
Astringency: Evaluation point 5; Strong
4; Somewhat strong
3; just right
2; Slightly weak
1; Weak taste: Evaluation point 5; Delicious
4; Slightly delicious
3; Neither
2; not very delicious
1; not delicious

Example 1
A column extractor (FIG. 1) having an inner diameter of 97 mm equipped with an 80 mesh 5 wire mesh was charged with 200 g of oolong tea leaves, and the upper part was evenly arranged. Ion exchange water at 90 ° C. was uniformly supplied from the water supply shower 3 of the column extractor to the surface of Oolong tea leaves at 350 ml / min, and the extract was collected from the outlet 4 at a flow rate of 350 ml / min. The average residence time during extraction was 200 seconds. The resulting extract was cooled to 10 ° C. The cooled extract was held for 30 minutes, and centrifuged at 8000 rpm for 10 minutes with a centrifuge (Hitachi high-speed cooling centrifuge: CR20G manufactured by Hitachi Kogyo Co., Ltd.) to obtain 0.6 kg of a clear extract A.
Subsequently, while the ion exchange water at 90 ° C. was supplied from the water supply shower 3 by being fed at a feed rate of 350 ml, the extracted liquid drip at a flow rate of 350 ml / min from the lower side of the column extractor was withdrawn from the withdrawal port 2. The average residence time at this time was 200 seconds. When the amount of extracted water reached 9.4 kg (extraction ratio: 27 times), liquid passing was terminated, and 9.4 kg of extract B was obtained.
Extract A and Extract B were mixed to obtain Oolong tea extract of the present invention.

Comparative Example 1
Comparative Example 1
Oolong tea extract was obtained under the same extraction conditions as in Example 1 except that the step (1) was not performed and the extraction was terminated when the extraction magnification reached 50.

  Table 1 shows the analysis and flavor evaluation results of the obtained oolong tea extract.

Example 2
Using the oolong tea extract obtained in Example 1 and Comparative Example 1, container-packed oolong tea beverages listed in Table 2 were produced. The sterilization was performed by UHT sterilization (138 ° C., 30 seconds).

It is a schematic diagram which shows the outline of a column extractor.

Explanation of symbols

1 column extractor 2 tea extract extraction 3 water supply shower 4 water treatment process extraction 5 mesh 6 tea leaves

Claims (5)

In a method of putting semi-fermented tea leaves or fermented tea leaves into a column type extractor and continuously extracting with water,
Next steps (1) and (2):
(1) Put semi-fermented tea leaves or fermented tea leaves into a column type extractor, and pass extracted water of 10 times or less in mass ratio with respect to the charged mass of the semi-fermented tea leaves or fermented tea leaves in an average residence time of 100 to 500 seconds. And cooling the obtained extract to 0 to 20 ° C., and separating the precipitate to obtain extract A.
(2) Extraction water is further passed through the column-type extractor that has completed step (1) with an average residence time of 100 to 500 seconds to perform drip extraction, and the liquid is charged into the semi-fermented tea leaves or fermented tea leaves. Semi-fermented tea or fermented tea extract in which extraction is performed in a mass magnification range of 2.5 to 50 times to obtain extract B, and then extract A and extract B are mixed Manufacturing method.   The method according to claim 1, wherein the precipitate separation method in step (1) is centrifugation or filtration.   The production method according to claim 1 or 2, wherein the extraction temperature of the drip extraction in step (2) is 10 to 98 ° C, and the pH of the extraction water is 5 to 7.   The method according to any one of claims 1 to 3, wherein the semi-fermented tea leaves are oolong tea leaves.   Container-packed semi-fermented tea and / or fermented tea drink which mix | blended the semi-fermented tea obtained by the manufacturing method of any one of Claims 1-4, or the fermented tea extract.

Images